A nourishing tomato noodle soup using spaghetti squash and chickpeas to pack in that extra flavour and sustenance.

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Serves: 4

Ingredients

1 400g BPA-free can organic crushed tomatoes

2 cups of stock (or 1/2 stock cube which is suitable for your diet in 2 cups of boiling water)

Lisa is a qualified Naturopath and Nutritionist. She's the author of The Alternative Kitchen: A beginners guide to cooking without dairy, soy, gluten, egg or meat, as well as a cooking presenter and producer of the online cooking show 'Alternative Chef Kitchen'.